Butterflied Lamb

20 Min
pretty easy
4 People
Rating starstarstarstarstar
Amazing butterflied piece of lamb - perfect for the barbecue. Served with corn, simple salad and dressing.
Butterflied Lamb 700g
Baby Cos Lettuce 1 *
Green Capsicum 1
Lebanese Cucumber 1
Marinated Feta Cheese 1/2 tub *
Corn Cobettes 1 packet
Thyme 1/3 packet *

* Ingredient also used in another recipe

From your pantry:
olive + oil for cooking, salt, pepper, garlic (1 clove), red or white wine vinegar, mustard (seeded, or other)
1. Heat a grill pan over medium-high heat (see notes). Rub with oil, salt and pepper then cook for 8 minutes on each side or until cooked to your liking. Set aside on a plate to rest for 5 minutes.

2. Chop lettuce, tomatoes, capsicum and cucumber. Arrange in serving bowl or platter and top with feta cheese.

3. Place corn cobs into a saucepan and cover with water. Place over medium-medium- high heat and bring to the boil. Drain and place at the table.

4. Combine thyme leaves, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp mustard (optional), 1 crushed garlic clove, salt and pepper. Toss with salad or serve on the side.

5. Slice and serve butterflied lamb at the table with corn and salad.